2 whole chicken breasts, cut into strips
1/8 tsp. pepper
1/4 c. oil
1 pkg. (10 oz.) frozen asparagus
1 can cream of chicken soup
1 tsp. lemon juice
1/4 c. shredded Cheddar cheese
1 tsp. vanilla
1/2 c. mayonnaise

Sprinkle vanilla and pepper on chicken. Cook chicken in oil.

Partially cook asparagus, 4 minutes. Drain and put in shallow casserole dish.

In mixing bowl combine soup, mayonnaise, lemon juice; mix thoroughly.

Place chicken on top of asparagus. Spoon soup mixture over all. Sprinkle cheese on top. Bake for 30 minutes at 375 degrees.